1 qt. purplehull peas
1 tbsp. salt
1/4 cup cooking oil
1/4 cup sugar

Fill a two quart sauce pan half-full of
water. Place on high heat. Add salt,
cooking oil and sugar. Bring to a
rolling boil. Add peas. Bring back to
a rolling boil, then turn down heat to
a simmer. Cover and cook peas on simmer
for 90 minutes.

1 qt. purplehull peas
1 tbsp. salt
1/4 cup cooking oil
2 strips bacon
1/4 cup sugar
1 onion (chopped)

Cook in boiler on medium heat for 90 minutes

2 pounds purplehull peas
1 small onion, minced
1 clove garlic, minced
1/2 pound salt pork
1/2 tsp. chili powder
1 yellow onion, chopped

Place salt pork and other ingredients in
saucepan and bring to a boil. Reduce heat and
simmer until peas are tender. Serve with
finely chopped sweet onion.

3 cups fresh purplehull peas
4 cups water
1 tsp. salt
1 Tb. sugar
2 strips bacon or 2 tsp. bacon drippings
2 small onions, diced

Combine all ingredients in large cooking pot.
Bring to a rapid boil. Turn to low and cook 40
minutes. Makes 6 servings.

1 qt. fresh purplehull peas
1 chunk or 3 slices of dry salt meat

Rinse dry salt meat before placing in peas.
Cover peas with water, bring to a boil. Reduce
heat to a simmer. Cook until peas are tender.
More salt may be added to taste after peas are
tender. Serve with cornbread, onion, and
sliced tomato.

3 – 16 oz. cans purplehull peas
1 cup salad oil
1/2 cup wine vinegar
1 garlic bud
1/2 cup onions, sliced
1/2 tsp. salt
Cracked pepper to taste
1 tsp. chili powder
1 cup stuffed green olives, sliced (optional)

Drain peas, add remaining ingredients.
Refrigerate in covered container for at least
24 hours, remove garlic bud. Will keep for 2
weeks.

2 pkgs. frozen purplehull peas
2 strips bacon
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
20 oz. can tomatoes
1 Tb. sugar
1 large bay leaf
1/2 tsp. sweet basil

Salt and fresh ground pepper to taste
Fry bacon until crisp, remove from fat and
drain. Brown the onion, green pepper, and
celery in fat; add crumbled bacon and tomatoes,
sugar, bay leaf, sweet basil, salt, and pepper.
Simmer for 5 minutes. Add 2 packages purplehull
peas to the above without thawing. Cook slowly
for 1 1/2 to 2 hours, adding water when
necessary.

4 cups purplehull peas, cooked and drained
5 jalapeno peppers
1 Tb. jalapeno juice
1/2 medium onion, chopped
4-oz. can green chilies
1 clove garlic
1/2 pound Old English sharp cheese
1/4 pound butter

Mix purplehull peas, jalapeno peppers and juice,
onions, chilies, and garlic in blender. Work
with 1 to 1/4 the measure at a time if the load
is too much for the blender. Heat cheese and
butter in double boiler until melted. Stir in
pea mixture. Serve in chafing dish with chips.
Note: Adjust peppers and chilies measurement to
personal taste.

1 pkg. dry Ranch dressing mix
1 cup mayonnaise (not salad dressing)
2 tomatoes, peeled, chopped & drained
2 cups shredded cheddar cheese
1 can or 2 cups fresh cooked or canned
purple hull peas, drained
1 can whole kernal corn, drained
10 slices bacon, chopped, after cooking crisp
1/2 cup chopped green onions
1/2 cup chopped, red or yellow bell peppers
1/2 cup chopped green bell pepper
1 pkg. cornbread mix, cooked, cooled and
crumbled

Mix all ingredients, refrigerate overnight

1 lb. bulk pork sausage
1 onion, chopped
1 cup white cornmeal
1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 4-oz. can chopped green chilies, drained
3/4 cup cream-style corn
2 cup grated cheddar cheese
2 cup purplehull peas, cooked

Preheat oven to 350 degrees. Grease a 13X9X2″
pan. Cook sausage and onion in large skillet
until sausage is browned. Drain and set aside.
Combine cornmeal, flour, salt, and soda in large
bowl. In another bowl, beat eggs, buttermilk,
and oil together. Combine with dry ingredients
using a few quick strokes (batter does not need
to blended until smooth.) Add sausage, onion,
chilies, corn, cheese and purplehull peas. Pour
into prepared pan and bake for 50 to 55 minutes,
or until knife inserted in center comes out
clean. Cool and cut in pieces. Serves 8 to 12.

6 tablespoons vegetable oil
1 tsp. whole cumin seeds
1 inch-long stick of cinnamon
1-1/2 medium onions, peeled and chopped
4 cloves garlic, peeled and finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 15-oz. can tomatoes, drained and chopped
2 tsp. ground coriander seeds
1 tsp. ground cumin seed
1/2 tsp. ground turmeric
1/4 tsp. ground red pepper
3-1/2 cups fresh purplehull peas
5 cups water
2 tsp. salt
Freshly ground black pepper
1/4 cup chopped fresh cilantro

Heat on Dutch oven over medium-high heat. When
hot, put in whole cumin seeds and cinnamon
stick. Let sizzle 5 to 6 seconds. Add onions
and garlic. Stir and fry until onion pieces
turn brown at edges. Add mushrooms and cook
until they wilt. Add tomatoes, coriander,
ground cumin, turmeric and ground red pepper.
Stir and cook 1 minute. Cover, turn heat to low
and cook 10 minutes. Add peas and water. Bring
to a boil, then reduce heat and simmer 15
minutes. Add salt, black pepper and cilantro.
Simmer, uncovered, 20 to 30 minutes, or until
tender, stirring occasionally. Remove cinnamon
stick before serving. Makes 6 to 8 servings.

1 cup fresh shelled purplehull peas
1 egg, beaten
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. ground red pepper
Vegetable oil

If the peas are not very tender and young,
simmer them in boiling water for 10 to 15
minutes first. Process peas in blender or food
processor. Combine well with egg, onion, salt,
and ground red pepper. In a heavy frying pan,
heat oil to 375 degrees, or until smoky haze
appears. Drop mixture by teaspoonfuls into the
hot oil and and fry until golden brown on both
sides. Drain on paper towels. Serve hot as an
accompaniment to cocktails or as an appetizer.
Makes 4 to 6 servings.

4 slices pancetta or bacon
2 sweet onions, thinly sliced
2 large cloves garlic, finely chopped
1 14-oz. can chicken stock
2 cups fresh shelled purplehull peas
3 sprigs fresh thyme

Freshly ground pepper and salt to taste
Saute strips of pancetta or bacon in a saute
pan. (If using bacon, fry until crisp.) Remove
pancetta or bacon and pour off rendered fat,
leaving 1 tablespoon in pan. Slowly saute
onions in the pan, stirring frequently, until
they are well browned and caramelized. Remove
onions and set aside. Next, saute garlic in pan
(adding rendered fat or oil if necessary) just
until it sizzles. Deglaze pan with chicken
stock. (Pour chicken stock into pan, scraping
up brown bits that cling to the bottom and
stirring them into stock.) Add peas and thyme
sprigs. Broth should just cover peas. If not,
add additional broth or water to cover. Cover
pan and simmer gently until peas are tender, 15
to 20 minutes. Crumble or dice bacon or pancetta
and add to peas just before serving, along with
caramelized onions and generous grinding of
black pepper. Add salt to taste. Makes 4
servings.

2 cups fresh shelled purplehull peas
4 cups chicken stock or vegetable stock
1 small ham hock, optional
1 clove garlic, minced
1/4 cup balsamic vinegar
Pinch of sugar
1 Tb. dijon-style mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 tsp. salt or to taste
6 lettuce leaves for garnish
2 large ripe tomatoes, sliced
1 sweet onion, thinly sliced
4 Tb. fresh basil, thinly sliced (chiffonade)

Put peas, stock, and ham hock in large saucepan
or Dutch oven and bring to a boil. Reduce heat
and simmer 20 minutes or until peas are barely
tender. (Do not overcook; peas should still be
al dente.) Let peas cool in stock. (Peas will
continue to cook as they cool.) When cool,
drain peas in colander and refrigerate until
ready to assemble salad. While peas are
cooling, make dressing by mixing garlic,
vinegar, sugar, mustard, and pepper in deep
glass bowl. Whisk in olive oil. Pour over
drained peas and toss to combine. Add salt to
taste. Place lettuce leaf in center of each
salad plate and arrange 2 or 3 tomato slices on
the side. Using slotted spoon, remove peas from
bowl and place equal amount on each plate,
centering peas on lettuce leaf. Scatter onion
slices over salad. Scatter basil strips over
salad. Serve with freshly ground pepper to
taste. Makes 6 servings.

2 Tb. olive oil
2 medium onions, chopped
3 cups fresh shelled purplehull peas
1 smoked ham hock (about 12 ounces)
1 Tb. chopped garlic
2 bay leaves
1-1/2 tsp. ground allspice
6 to 7 cups chicken broth
1/4 cup shredded coconut
Salt and freshly ground black pepper
1/4 cup fresh lime juice
1/4 cup chopped flat-leaf parsley
4 cups cooked rice
4 ripe plum tomatoes, seeded, cut into 1/4-inch
dice

Heat oil in large heavy pot over low heat. Add
onions and cook until wilted, 5 to 7 minutes.
Add peas, ham hock, garlic, bay leaves,
allspice, and chicken broth. Bring to a boil,
reduce heat to medium and simmer, uncovered,
until peas are tender, 30 to 45 minutes,
occasionally skimming off foam that rises to
surface. Add a bit more broth if peas seem dry.
Remove ham hock and let stand until cool enough
to handle. Shred any meat from bones and return
it to peas. Add coconut, season with salt and
pepper and stir gently to combine. Before
serving, heat through and fold in lime juice and
parsley. Serve over rice in bowls and garnish
with diced tomatoes. Store covered in the
refrigerator for up to 2 days. Makes 8 servings.

2 cups fresh purplehull peas
3 cups chicken stock
1 whole clove
1 medium bay leaf
1 medium yellow onion, peeled
2 Tb. dry English mustard powder
1 cup fresh grated Parmesan cheese, divided use
1 cup cooked and drained spinach leaves or
collard greens
1/2 cup heavy cream

Salt and freshly ground pepper to taste
Put peas and chicken stock in small stockpot or
Dutch oven. Using clove as a pin, attach bay
leaf to whole onion. Add studded onion to pot
and bring to a boil. Reduce heat and cook,
uncovered, until peas are tender, 30 to 40
minutes. Drain peas, reserving stock in clean
bowl. Discard studded onion. Return peas to
pot and cover. Heat oven to 400 degrees. Place
mustard powder in small bowl and gradually mix
in 1 teaspoon of water to make a loose paste
(add more water if needed). Fold mustard paste,
1/2 cup of Parmesan cheese and cooked spinach
into reserved chicken stock. Mix stock mixture
back into peas, then fold in cream. Mix well.
Season with salt and pepper. Pour peas into
casserole dish. Sprinkle top of peas with
remaining Parmesan cheese and bake 30 minutes
or until cheese browns. Remove from oven and
serve immediately. Makes 4 servings.

4 cups juice (see below)
5 cups sugar
1 package Surejell
1/2 tsp. butter

This jelly is made from the hulls rather than
the peas. Wash empty hulls three or four times.
Boil hulls until tender. Strain juice.
Let juice boil, add Surejell and butter. When
this comes to a rolling boil, add sugar. Let
come to a rolling boil again. Let boil for 15
minutes. Set aside for 5 minutes. Skim. Pour
into jars and seal.

PurpleHull Pea Festival Recipes
PurpleHull Pea Soup
1 lb sausage
1 lb hamburger, browned
1 onion, diced and browned, drain on paper towel
3 cans purplehull peas (or equal)
1 can Rotel
2 cans tomatoes
2 cans of diced green chilies

Cook at least 30 minutes, or until peas are soft.